Baked Apples

The average American should try and aim for 5 serving of fruits and vegetables per day. I say the more the better! This recipe tastes more like an indulgent dessert, but it’s actually a guilt free treat, plus a full serving of fruit.

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A guilt free sweet treat that can satisfy your sweet tooth and help you stay on track with healthy eating.


Baked Apples

Makes 3 servings



3 apples
1 tbsp brown sugar
2 tbsp oats
1 tsp cinnamon
1 tbsp raisins
1 tbsp walnuts, chopped


1. Preheat the oven to 350 degrees F. Start preparing the apples by slicing the top off. Use a melon baller to scoop out the core.

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2. In a small size bowl, combine the brown sugar, oats, cinnamon, raisins, and walnuts. Fill the cavities of the apples with the mixture.

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3. Bake for 20 minutes, until fork tender.

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(nutrition facts based on calorie count)





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Cashew Chicken over Rice Noodles

I love chinese food, but it’s not always the healthiest choice when it comes to some dishes. I love the cashew chicken with broccoli I get from my local chinese take out, but its always covered with so much sauce and skimps out on the broccoli. I wanted to recreate my own version to get the same great flavor without the extra sodium, fat, and MSG and really pump it up with more veggies!

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A healthier alternative to your favorite chinese food take out. Try this simple recipe the next time you’re craving chinese food.

Cashew Chicken over Rice Noodles

Makes 6 servings



1 pound chicken breast, cubed
3/4 cup raw cashews
1 (16 oz) box rice noodles
1 tbsp olive oil
3 clove garlic, chopped
1 tbsp hoisin sauce
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp olive oil
4 scallions, sliced + more for garnish
1/2 tsp red pepper flakes
Stir Fry:
2 bell peppers, diced (any color)
1/2 large onion, diced
2 cloves garlic, minced
1/2 cup green beans, frozen
1 cup broccoli, frozen
1/2 tsp red pepper flakes
1/2 tsp black pepper
4 tbsp hoisin sauce
2 tbsp light soy sauce
2 tbsp rice vinegar
1/2 cup low sodium vegetable broth
2 tbsp olive oil
1 tsp corn starch


1. Bring a large pot of water to a boil.

2. In a medium size bowl, combine the ingredients for the marinade. Toss in the chicken and let it marinade for at least 20 minutes.

3. In a separate bowl, combine the sauce ingredients and set aside.

4. In a large wok or frying pan, heat the olive oil and add the chicken until fully cooked and evenly browned. Remove from pan.

5. Add the stir fry ingredients to the pan and cook until vegetables are tender. While vegetables are cooking put the rice noodles in the boiling water for about 5 minutes, until tender.

6. Drain the rice noodles and toss with 1/2 of the sauce until coated.

7. Add the cashews and cooked chicken back in the pan with the vegetables and toss with remaining sauce.

8. Serve cashew chicken over rice noodles and garnish with scallions.

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(nutrition facts based on calorie count)




Secrets to making perfect granola

I don’t know about you, but my favorite part of granola are those big chunks. I prefer making my own granola versus buying it. A lot of the store bought granolas are packed with a ton of sugar. A lot of recipes I tried to make at home left me with just little pieces of oats and nuts with anything barely sticking together. With a little research I discovered a way to make the perfect granola.

Tips to making chunky granola:

1. Add egg whites. – By adding beaten egg whites, it works as a binding agent to help the granola clump together.
2. Don’t stir. – A lot of recipe say to stir the granola mixture a couple times when it is baking in the oven. By not stirring, it will let the ingredients stay together in larger clumps.
3. Let the granola cool completely. – By letting it cool completely will ensure clumps stay put. You can then break them into whatever size pieces you prefer.

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Makes 18 servings
(1/3 cup = 1 serving)


3 cups oats
1/3 cup almonds
1/3 cup pecans
1/3 cup walnuts
1 cup unsweetened coconut
1 tbsp cinnamon
1/2 tsp salt

1/2 cup maple syrup
2 egg whites, beaten until frothy
1/2 cup dried cranberries
1/2 cup dried blueberries


1. Preheat oven to 300 degrees F. Line a large baking sheet with parchment paper or cooking spray.

2. In a large bowl, combine the oats, nuts, coconut, cinnamon, and salt. Toss to combine.

3. Add in the maple syrup and syrup. Toss to combine until all the dry ingredients are coated.

4. Spread out on a large baking sheet and pat down. Bake for about 40 minutes. Check to see if granola is evenly browned. (May need a few more minutes)

5. Take out of the oven and let granola completely cool in the pan. This will help the large chunks stay together. Then break up granola to whatever size chunks you like. Toss in the dried cranberries and dried blueberries.

* This recipe is very versatile and ingredients can be substituted with different nuts, seeds, and dried fruit.

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(Nutrition Facts based on Calorie Count)



Hoisin & Lime Salmon

This recipe has minimal and simple ingredients that really work well together to a create simplistic, delicious salmon dinner.

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Hoisin & Lime Salmon
Makes 4 servings


1 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp honey
2 cloves garlic, minced
1 lime (1/2 for juice, 1/2 for garnish slices)
4 (4 ounce) salmon fillets
salt and pepper

1. Preheat the oven to 350 degrees F. Line a baking sheet with tin foil and/or cooking spray.
2. In a small bowl, mix together the hoisin sauce, soy sauce, honey, garlic and lime juice. Let the salmon marinade in the sauce mixture for about 20 minutes.
3. Place salmon on the baking sheet. Reserve the rest of the sauce mixture. Bake for about 6 minutes.
4. Drizzle on the rest of the sauce mixture and broil salmon for about 2-3 to create a glaze on top.
5. Garnish with a lemon slice and serve.

* Pair your salmon with garlic green beans with pecans.

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(Nutrition Facts based on Calorie Count)



Molten Lava Cake

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I want to wish my boyfriend, Adrian, a very Happy 24th Birthday!! We celebrated this weekend. I made us Molten Lava Cake!! I know typically all my recipes are on the healthier side, but there are times to indulge and celebrate with decadent desserts, guilt free. My friend/roommate from college gave me this recipe. She is a trained pastry chef, so I knew this recipe was going to be amazing.

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Molten Lava Cake
Makes 4 servings
Recipe by Theresa Louis, pastry chef


4 oz butter
6 oz bittersweet dark chocolate
2 yolks
2 whole eggs
2 tbsp flour
1/4 cup sugar
1 tsp salt
powdered sugar (optional)


1. In a double boiler melt chocolate and butter together – whisk till smooth.
2. Whip eggs and yolks – slowly streaming in sugar and salt. Whip till thick and pale.
3. Quickly fold chocolate butter mixture (warm, not hot) into whipped egg mixture then fold in flour.
4. Spoon into 4 greased tins, bake at 450 for about 10 min – sides of cake should be firm but center should be soft.
5. Let sit for 1 min out of the oven. Invert onto plates, sprinkle with powdered sugar (optional), and eat asap!


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Apple Chicken Sausage over Greens

Have you ever tried chicken sausage? They now have a wide variety of different flavors and seasonings. Today I was working with apple chicken sausage. It’s has a savory and sweet taste to it. I wasn’t really sure what I wanted to make with it, so I got creative from what I had on hand.


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Apple Chicken Sausage over Greens
Makes 3 servings


4 apple chicken sausage links (or any type of sausage)
1 tbsp olive oil
1/2 onion
1 small apple
3 cups any type of dark leafy green (spinach, kale, escarole, etc)
2 tbsp apple cider vinegar
1/4 cup cashews (or any other kind of nut)
salt and pepper, to taste


1. In a small skillet sear off the sausage links until cooked through. Let rest.
2. Thinly slice the onion. In a medium skillet, heat the olive oil over low heat. Add the onion and let cook slowly, until caramelized.
3. Peel the apple and slice thinly. Add to the pan with the greens. Let the greens wilt. Add the apple cider vinegar and toss together.
4. Slice the sausage and toss in the greens with the cashews. Season with salt and pepper as needed.

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(nutrition facts based on MyFitnessPal)



Pumpkin Chocolate Chip Muffins

I know it’s not Fall yet .. but I am anticipating the PUMPKIN extravaganza that’s coming soon! I am obsessed with anything pumpkin. If you are too, definitely try these muffins!!

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Pumpkin Chocolate Chip Muffins
Makes 12 muffins


1 cup pumpkin puree*
2 eggs
1/2 cup sugar
1 1/2 cup whole wheat flour
1 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips, plus more for sprinkling on top (optional)

* Make sure to get pumpkin puree, not pumpkin pie mix. Pumpkin puree is purely pumpkin, whereas pumpkin puree has lots of sugar added.

1. Preheat the oven to 350 degrees. Grease muffin tins with cooking spray.
2. In a large bowl, combine the pumpkin puree, eggs, and sugar until blended and smooth.
3. In a medium bowl, whisk the flour, baking powder, pumpkin pie spice, baking soda, and salt.
4. Add the flour mixture into the pumpkin mixture in batches, until combined. Do not over mix.
5. Fold in the chocolate chips.
6. Spoon in the batter in the muffin tin, filling about 2/3 full. Sprinkle a few more chocolate chips on top.
7. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let muffins cool for 5 minutes before removing from the tins.

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(per muffin)



Strawberry Nutella Wontons

I had leftover wonton wrappers from this recipe, so I decided to use them for dessert!

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Strawberry Nutella Wontons
Makes 12 wontons


12 wonton wrappers
1/4 cup nutella
1/2 cup strawberries, chopped
1 egg
1 tsp cinnamon
1 tsp sugar

1. Preheat the oven to 350 degrees.
2. Put 1 tsp of nutella and 1 tsp of strawberries in the center of the wonton wrapper.
3. Whisk the egg for an egg wash mixture. Brush the edges of the wontons with the egg wash and fold over two points across from each other of the wonton wrappers to close forming a triangle.
4. Mix together the cinnamon and sugar. Brush the egg wash on the top on the wontons and sprinkle with the cinnamon and sugar.
5. Bake in the oven for 5-7 minutes, until golden brown.

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(per wonton)



Ultimate Chicken Avocado Grilled Cheese

It’s the continuation of avocado week here at RDelicious Kitchen. The California Avocado Commission is the sponsoring a recipe contest through Recipe Redux challenging members to create the perfect summer get-together dish using California Avocados.
Incase you missed my first two avocado inspired recipes, check them out:
Smoked Salmon Avocado Tartlets
Salmon, Avocado, Cucumber Roll Ups

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

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Ultimate Chicken Avocado Grilled Cheese
Makes 1 sandwich


2 slices whole wheat bread
2 ounces cooked chicken breast, shredded
1 oz part skim mozzarella cheese, shredded
2 slices of tomato
1/4 avocado
1 tbsp light ranch dressing

1. Lightly toast the bread. (This is my secret for a perfectly crisp grilled cheese without using butter on the bread. Helps cut back on saturated fat.)
2. Mash the avocado with the ranch dressing.
3. Put a pan over medium heat. Layer the avocado and ranch mixture, tomato, chicken, and cheese between the bread.
4. Place the grilled cheese in the pan and push down on one side with a spatula.
5. Cook until each side is golden brown and the cheese has melted.
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(nutrition facts based on using myfitnesspal)




Check out all the other Recipe Reduxers recipe contest submissions on the link below.

Smoked Salmon Avocado Tartlets

It’s time for my first Recipe Redux Recipe Challenge!! The California Avocado Commission is the sponsor this month.
This month, the Recipe Redux is challenging members to create the perfect summer get-together dish using California Avocados. This delicious green fruit is in peak season from March through September, so it is an ideal fresh seasonal ingredient to add to the dish you are bringing to your next backyard barbecue, pool party or upcoming Labor Day picnic.

Disclosure: By posting this recipe I am entering a recipe contest sponsored by the California Avocado Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.

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I have a few avocado recipes up my sleeve to submit for the recipe contest. I decided to start with an appetizer.


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Smoked Salmon Avocado Tartlets
Makes 24 tartlets
(serving size: 2 tartlets)


24 wonton wrappers
3/4 cup chive cream cheese, soften
3 ounces smoked salmon, diced
1/2 California avocado, diced

1. Preheat the oven to 350 F. In a mini muffin tin, push the wonton wrappers into the tins to form little cups. Bake for 10 minutes, until golden brown.

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2. Put the cream cheese in a ziplock bag. Cut one corner off of the ziplock bag, and squeeze about a 2 teaspoon size dollop into the wonton cups after they have cooled.
3. Fill the cups with pieces of the smoked salmon and avocado.

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(nutrition facts based on using myfitnesspal)



Click on the link below to check out the other recipe submissions for the contest.